View Pit Stop page for race #1066 by higashidea — Ghost race
View profile for Asami (higashidea)
| Official speed | 47.74 wpm (85.97 seconds elapsed during race) |
|---|---|
| Race Start | August 12, 2016 7:48:35am UTC |
| Race Finish | August 12, 2016 7:50:01am UTC |
| Outcome | No win (4 of 5) |
| Opponents |
1. vivek123 (54.73 wpm) 2. baryla69baryla69 (54.53 wpm) 3. crochii (54.04 wpm) |
| Accuracy | 87.0% |
| Points | 0.00 |
| Text | #426 (Length: 342 characters) First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |